What You Need to Know
Rhizopus oligosporus hyphae secrete proteases and lipases that hydrolyze soy proteins/triglycerides while producing antimicrobial compounds like rhizoxin. The mycelium forms a structural matrix of chitin-glucan complexes.
Creates a firm, nutty-flavored cake with improved digestibility and enhanced nutritional bioavailability compared to raw soybeans.
Key Parameters
Temperature
31°C
28°C - 37°C
Time
36 hours
24 hours - 48 hours
Equipment
Perforated incubation traysHumidity-controlled chamberSterile inoculation tools
Steps
- 1.
Tempeh goreng (Java): Creates structural integrity for deep-frying
- 2.
Smoked tempeh (Pacific Northwest): Mycelial network absorbs smoky flavors
The Science
Primary Reaction
Extracellular enzymatic hydrolysis